Can I make these muffins into jumbo blueberry muffins?

Yes. Use a jumbo muffin tin and increase the baking time to 30 to 35 minutes.

Can I make these into mini blueberry muffins?

Yes. Use a mini muffin tin and decrease the baking time to 12 to 15 minutes.

What can I make with leftover blueberries?

If it is blueberry season and you have a lot of leftover blueberries, try making this apple blueberry pie , this blueberry glaze , this blueberry bubble tea or these blueberry mojitos .

Blueberry Sour Cream Muffins - The Littlest Crumb

Name: Blueberry Sour Cream Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 2 cups (240g) all-purpose flour; 6 ½ tbsp (80g) granulated sugar; 3 tsp baking powder; 1 tsp baking soda; ½ tsp salt; ⅓ cup (75g) butter, melted; 7 tbsp (88g) brown sugar, packed; 2 large eggs; ½ cup milk; ¼ cup (54g) vegetable oil; ½ cup (120g) sour cream; 2 cups blueberries; 3 to 4 tbsp turbinado sugar (optional)

Description

These classic blueberry sour cream muffins are soft & moist on the inside with a crisp, sugar-coated top. Easy to make, and absolutely delicious, these will become your new favorite blueberry muffins recipe!

Ingredients

Scale

2 cups (240g) all-purpose flour
6 ½ tbsp (80g) granulated sugar
3 tsp baking powder
1 tsp baking soda
½ tsp salt
⅓ cup (75g) butter, melted
7 tbsp (88g) brown sugar, packed
2 large eggs
½ cup milk
¼ cup (54g) vegetable oil
½ cup (120g) sour cream
2 cups blueberries
3 to 4 tbsp turbinado sugar (optional)

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Instructions

Preheat the oven to 400F. Line a muffin tin with muffin liners.
In a large bowl, sift the flour, granulated sugar, baking powder, baking soda and salt together.
In a medium bowl, whisk the butter and brown sugar together until smooth.
Beat in the eggs, milk, vegetable oil and sour cream.
In a couple parts, add the wet ingredients to the dry ingredients, mixing only until just combined.
Add a spoonful of batter to the bottom of each muffin liner. This helps prevent the blueberries from sinking to the bottom of the muffins while cooking.
Then, gently fold the blueberries into the remaining batter. Divide the batter evenly between the muffin tins.
Sprinkle the tops of the muffins generously with turbinado sugar.
Bake for 5 minutes at 400F. Then, decrease the temperature to 350F and continue to bake for another 15 to 17 minutes until the muffin tops are crispy and a toothpick inserted comes out with just a couple crumbs.

Notes

Storage: Store leftover muffins in an airtight container in the fridge for up to 6 days. Or, freeze for up to 2 to 3 months. Thaw overnight before serving.
If using frozen blueberries: Don’t let frozen blueberries thaw before mixing them into the batter. Coat the berries in a very small amount of flour before folding them in.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Muffins
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 237
Sugar: 17.5g
Sodium: 329mg
Fat: 11.2g
Saturated Fat: 4.3g
Unsaturated Fat: 5.7g
Trans Fat: 0.4g
Carbohydrates: 31.9g
Fiber: 1g
Protein: 3.4g
Cholesterol: 44mg

Keywords: breakfast muffins, healthy muffins